Foil Baked Chicken

Name: Foil Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. water; 1/3 c. catsup; 1/3 c. vinegar; 1/4 c. brown sugar; 2 Tbsp. Worcestershire sauce; 2 Tbsp. lemon juice; 2 tsp. salt; 2 tsp. paprika; 2 tsp. chili powder; 2 tsp. dry mustard; 4 Tbsp. brown sugar; 2 broiler fryers (2 1/2 to 3 lb. each)

Eats Now Editorial Team · 576 kcal · Meat & Poultry

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Foil Baked Chicken – a delicious recipe with water, catsup, vinegar, brown sugar, Worcestershire sauce, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 c. water
1/3 c. catsup
1/3 c. vinegar
1/4 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
2 tsp. dry mustard
4 Tbsp. brown sugar
2 broiler fryers (2 1/2 to 3 lb. each)

1
In bowl, blend together all ingredients except chicken.
2
Dip chicken in sauce.
3
Divide chicken in 4 to 6 serving-size portions, placing each serving on separate piece of heavy foil.
4
Pour about 1 teaspoon sauce over each portion of chicken; seal foil securely. Bake in 400u00b0 oven for 45 minutes.
5
Open foil packets; brush with remaining sauce.
6
Bake 15 minutes.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. water, 1/3 c. catsup, 1/3 c. vinegar, 1/4 c. brown sugar, and more.

Yes, Foil Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
576 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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